In lieu of the oak stave, I got some French oak chips at my local brewing shop; to simulate the whiskey barrel, I soaked them in bourbon for a really long time (until it evaporated). Not sure if that part was necessary, but it seemed like a good idea at the time, and the chips smell really lovely now that they're dry again.

Anyway, I have a couple questions:
- Was this a good idea to begin with, or have I wandered completely off the path?
- How much of my oak chips would I have to add to the simple syrup to approximate the same effect? Would the additional surface area change anything (amount/time/etc.)?

I've made eggs that way countless times. This approach is more of an experiment and an introduction for me into sous vide cooking. I'm planning on trying some other foods later; eggs just sounded like the most straightforward to try first.

I'm kinda crestfallen that they're opening more non-CA In-N-Outs. I know, I sound selfish... but I like the special exclusiveness. It's just so distinctively Californian, it feels cheap and out of place to put it anywhere else (I'm picturing someplace flat and foreign like Nebraska... that's just weird).

Whenever I go away from home for an extended time, one of the first things I have to experience when I get back is an animal-style burger with animal-style fries on the side (overkill makes up for lost time).

I just tried my first experiment with sous vide cooking, using eggs at 146 F for an hour. The whites were only partially set...

I checked with another thermometer to confirm the temperature, and it was accurate. Is there something I'm missing? I've left a couple more eggs in the water and increased the temperature to 150 F. I'm leaving it in for another half hour and awaiting results.

I'm a bit confused, and not sure whether I should compensate for future recipes. Do you have any suggestions?

And this is probably a dumb question, but: Does elevation have any effect on sous vide cooking? (I'm at 800 feet.)

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